Recipe Rehab for Classic Elotes

Recipes

Recipe Rehab for Classic and Creamy Elotes

I made this recipe to not only make it healthier, but also efficient for the time and groceries needed by having a quick prep and less ingredients needed to get the same flavor!

QUICK PREP TIP: you can buy fire roasted frozen corn and defrost it, remove moisture from it by pressing it between paper towels, and just heat it in a skillet briefly!

Prep Time: 10 minutes | Cook Time: 6-7 minutes | Total Time: 16-17 minutes

makes 4 servings

INGREDIENTS:

  • 3 cups of corn, prepared or see the quick prep tip above
  • 1 garlic clove, minced
  • 2 tsp butter
  • 1/4 cup Cotija cheese
  • 1/8 cup plain Greek yogurt
  • 1/8 cup paleo mayonnaise (or avocado oil based)
  • 1 chipotle pepper in adobo sauce, chopped
  • 4-5 scallions, chopped
  • 2-3 TB cilantro, coarsely chopped
  • 1/2 lime, juiced
  • Sea salt + pepper, to taste

TO MAKE:

  1. In a skillet over medium heat, heat the butter until melted- roughly 30 seconds.
  2. Toss in the garlic, corn, + scallions. Cook until tender. Remove from the heat. Mix with cheese, lime juice, scallions, mayo, yogurt, cilantro, salt and pepper, and the chipotle pepper.

Dip Makeovers For Football Sunday

Recipes

I gave these popular creamy dips a makeover to provide you with a rehabbed version so you aren’t splurging or purging too much on football Sunday. Woot!

 

 

SMOKED SALMON FOOTBALL SUNDAY DIP

serves 12 people

WHAT YOU NEED:

  • 8 oz. whipped cream cheese, softened
  • 1/4 cup light, paleo mayonnaise
  • 1/4 cup plain 0% Greek yogurt
  • 1 TB fresh lemon juice
  • Salt + pepper, to taste
  • 1 – 2 TB hemp or oat milk, as needed to thin out
  • 4 oz. smoked salmon, chopped
  • 2 TB chopped green onions, plus more for topping
  • 2 TB chives, chopped
  • Serve with cucumber, carrot, jicama slices + toasted baguette slices

TO MAKE:

  1. In a mixing bowl mix together the cream cheese, yogurt, mayo, lemon juice, salt + pepper- mix well.
  2. Mix in enough milk to reach desired consistency.
  3. Fold in salmon and green onions.
  4. Preferably chill 1 hour or until ready to serve.

JALAPENO CORN DIP

Serves 10-12 people

WHAT YOU NEED:

  • 2 1/2 cups of corn; to make this quicker, I buy frozen fire-roasted corn
  • 2 Jalapeños, seeds & stems removed + finely chopped
  • 12 ounces light cream cheese, softened
  • 1/4 cup light sour cream
  • 1 cup crumbled quest fresco
  • salt + pepper, to taste
  • handful of cilantro, coarsely chopped
  • Serve with jicama sticks and baked tortilla chips

TO MAKE:

  1. Defrost the frozen corn, then heat in a skillet over medium heat.
  2. Toss it in a bowl + mix it with the remaining ingredients.
  3. Chill for 1 hour before serving to thicken.

SPINACH + ARTICHOKE DIP

makes 12 servings

WHAT YOU NEED:

  • 8 oz cream cheese; room temp (regular or 1/3 less fat)
  • 2 cups plain Greek yogurt (regular or 0%)
  • 10 oz fresh baby spinach (gently sauté it + then push out excess water with paper towels)
  • ½ cup artichokes- I buy jarred to save time
  • ¼ cup parmesan cheese
  • ⅓ cup herbed feta cheese, crumbled
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • 2 tsp red pepper flakes
  • 1 tsp sea salt

TO MAKE:

  1. Preheat the oven to 350 degrees F.
  2. Mix all of the ingredients together in a bowl.
  3. Cook for 25-30 minutes or until thickened + lightly browned on top.
  4. Serve with chopped veggies, pita chips, and/or tortilla chips.